THIS CLAM CHOWDER IS BETTER THAN IVAR'S CLAM CHOWDER!
Ingredients:
3 cups new potatoes, diced
4 slices bacon, diced
6 tbsp. butter
3 ribs celery, diced
2 tsp. fresh basil, chopped
1 tsp. dried majoram
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
2 bay leaves
1 pinch of fresh garlic, chopped
white pepper to taste
black pepper to taste
cayenne pepper to taste
1/3 cup brown rice flour
4 cups half and half
1/2 cup whipping cream
2 1/2 cups clam nectar/or clam broth
1 1/2 cups fresh, frozen or canned clams, chopped
1/4 tsp. dill
2 tbsp. fresh parsley, chopped
Directions:
Steam or boil potatoes until just tender. Drain and set aside. In a stock pot or dutch oven, cook bacon until transparent. (Drain about 1/2 the grease.) Add butter, celery, onion, basil, majoram, italian seasoning, thyme, bay leaves, garlic, and peppers. Cook until the vegetables are tender (about 10-15 minutes). Stir in the flour and cook over low heat for 3 to 4 minutes.
Stir in the half and half, cream, clam nectar/broth. Heat to just under the boiling point. Add the potatoes and chopped clams. Bring to a boil slowly and cook for 2 to 3 minutes. Discard the bay leaves. Stir in the dill and parsley. Serve. Serves 8.
4 slices bacon, diced
6 tbsp. butter
3 ribs celery, diced
2 tsp. fresh basil, chopped
1 tsp. dried majoram
1 tsp. dried italian seasoning
1/2 tsp. dried thyme
2 bay leaves
1 pinch of fresh garlic, chopped
white pepper to taste
black pepper to taste
cayenne pepper to taste
1/3 cup brown rice flour
4 cups half and half
1/2 cup whipping cream
2 1/2 cups clam nectar/or clam broth
1 1/2 cups fresh, frozen or canned clams, chopped
1/4 tsp. dill
2 tbsp. fresh parsley, chopped
Directions:
Steam or boil potatoes until just tender. Drain and set aside. In a stock pot or dutch oven, cook bacon until transparent. (Drain about 1/2 the grease.) Add butter, celery, onion, basil, majoram, italian seasoning, thyme, bay leaves, garlic, and peppers. Cook until the vegetables are tender (about 10-15 minutes). Stir in the flour and cook over low heat for 3 to 4 minutes.
Stir in the half and half, cream, clam nectar/broth. Heat to just under the boiling point. Add the potatoes and chopped clams. Bring to a boil slowly and cook for 2 to 3 minutes. Discard the bay leaves. Stir in the dill and parsley. Serve. Serves 8.
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